In an effort to consume less meat, I wanted to try something that would never usually cross my mind for dinner tonight to see if I would like it. I know that a lot of vegetarians use mushrooms as the base for their tacos and burgers, and there were tons of recipes online that used portobello mushrooms, so that is what I went with!
There were a lot of steps involved but it was still a pretty easy meal, just a lot of clean up!
Ingredients for Tacos:
Corn on the Cob
Red Wine Vinegar
Red Pepper Flakes
Fresh Garlic Cloves
I prepared the slaw first so that the flavors could marinate together. I thinly sliced the purple cabbage and then tossed it with a little avocado oil, chopped green onion, chopped cilantro, a little kosher salt, and fresh squeezed lime juice.
The portobello mushrooms were tossed with avocado oil, garlic powder, onion powder, chili powder, and turmeric. I grilled the mushrooms and the corn and just cut the corn off the cob when it was done. The corn tortillas were also put on the grill (if you heat them through and crisp them a bit, they don’t rip).
I decided to use chimichurri as a sauce for the tacos for the first time ever. I LOVE chimichurri and it made the perfect condiment because of the fresh cilantro that’s in it.
Don’t forget to squeeze more fresh lime juice on top to finish!
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